Healthy and Homemade

Lemon Salmon and Lima Beans

Picture of Lemon Salmon With Lima Beans Recipe

Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield: 4 servings
Level: Easy

Ingredients

1 lemon, halved
1/2 cup nonfat plain Greek yogurt
3/4 teaspoon paprika
2 teaspoons extra-virgin olive oil
3 cloves garlic, thinly sliced
3/4 teaspoon dried oregano
Pinch of red pepper flakes
1 1-pound bag frozen baby lima beans
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
4 5-ounce skinless center-cut salmon fillets

Directions

Slice 1 lemon half into 4 thin rounds and set aside. Grate the zest of the other lemon half and set aside; squeeze some of the juice into a bowl and mix in the yogurt and 1/4 teaspoon paprika.

Preheat the broiler. Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add the garlic, oregano and red pepper flakes and cook until the garlic is golden, about 2 minutes. Add the lima beans, 1 1/2 cups water and the lemon zest; partially cover the pan, bring to a simmer and cook until the beans are tender, about 20 minutes. Season with salt and pepper. Remove from the heat and stir in the parsley, 1 tablespoon of the yogurt mixture and the remaining 1 teaspoon olive oil.

Meanwhile, mix the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a small bowl. Sprinkle all over the salmon; arrange on a foil-lined baking sheet and top each fillet with a lemon slice. Broil until just cooked through, 6 to 8 minutes. Serve with the lima beans and top with the yogurt mixture.

Per serving

Calories: 340
Fat: 8 g (Saturated 1 g)
Cholesterol: 81 mg
Sodium: 655 mg
Carbohydrate: 25 g
Fiber: 7 g
Protein: 40 g

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